View allAll Photos Tagged minting
Index: China Glaze Re-Fresh Mint (2 coats)
Middle: Sinful Mint Apple (3 coats)
Ring: Essie Mint Candy Apple (2 coats)
Pinky: OPI Hey! Get in Lime! (3 coats)
Each day of our visit we walked by this man, selling fresh mint leaves on the same corner in the souk.
Mint Chocolate Chip
Ice Cream Sandwich with Araguani Chocolate.
Notes: I generally don't like mint chocolate chip stuff. The mint usually tastes artificial (probably because it usually IS artificial). This mint, however, was so pure and fresh, it actually didn't taste much like mint. Rather, it tasted like Thai basil - it had a cinnamon spiciness to it that I loved.
Also, this ice cream was more like a very airy cold mousse. It was incredibly light and fluffy - almost like whipped cream.
The Royal Australian Mint is a listed entity within the Commonwealth Government portfolio of the Treasury and is the sole supplier of Australia's circulating coinage.
The Commonwealth Government approved the construction of the Mint in 1962 and construction commenced in 1963 on a site in the Canberra suburb of Deakin.
His Royal Highness, Prince Philip, opened the Royal Australian Mint on 22 February 1965.
The first task of the Mint was to produce new coins for the introduction of decimal currency on 14 February 1966. Since then it has produced more than fourteen billion circulating coins. It now has capacity to produce two million coins per day.
we enjoyed some energizing mint tea at a rest shop while on the long drive to the North African coast
After sampling various mint teas throughout Middle-East and Africa I found the "perfect" recipe (a very typical recipe for North African Mint Tea):
Ingredients:
8-12 leaves of fresh mint
4-6 leaves of fresh sage
1-2 sprigs of chamomile
1-2 t of "gunpowder" green tea
lots of sugar
In a small tea pot, add all ingredients, add boiling water to the fill, allow to steep for 3-5 minutes.
Serve in small glasses pouring from above the glass to create the traditional "foam" (takes some practice doing this - be careful).
substitute dried sage but use much less as dried sage tends to be much stronger and can give the tea a very bitter taste.
Today's arrival. She's WAY prettier in person than I expected her to be. She's also the first Misaki without rooted eyelashes (hers are glued on) in my collection; now that I see her in person this bothers me less than I thought it would.
red tassel beaded necklace - red earth trading company
sheer chiffon blouse - american apparel
cutoff shorts - old abercrombie
kork ease wedges - urban outfitters
blogged! bloomingleopold.blogspot.com/2012/03/mint-and-red.html
MiNT InstantFlex TL70 】使用 Instax mini 拍立得底片的腰平雙眼相機
拍立得底片不斷停產，唯一屹立不搖的是 Instax mini 這款。使用這款底片的相機主要是富士自己出的，都賣得不錯；後來 LOMO 也出了一台 Instant，追加三鏡組。然而一直很吸引我的，是這台 InstantFlex TL70。
因為它竟然是腰平雙眼相機呢。
拿到實體，瑕不掩瑜的小小失望：機身太塑膠。但跟其他類似相機相比，其實還好，只是以前的腰平雙眼相機都做得太有質感（現在的相機到底怎麼回事啊啊啊啊啊啊），TL70 難免被拿來相比。
但成像我很喜歡。LOMO Instant 的成像比較冷，TL70 的暖色調相較之下很適合拍家人。特色簡列：
- 暖色調
- 大光圈（淺景深，散景好看）
- 觀景窗內跟老相機一樣有放大對焦輔助
- EV 可 +/- 一格（沒有半格，就是一格）
- 可重曝
- 容易握住，長時間曝光比其他類似相機不容易晃到
當然，Instax mini 成像區是長方形，腰平雙眼相機觀景窗卻是正方形啊。是的，得自己腦補一下其他區塊。個人使用到現在，構圖完成之後會把相機移動一下，讓觀景窗的右上角多出來一點（也就是構圖要往左下角移動），這樣出來的構圖就會差不多了。
好東西。想要享受拍照樂趣、又想用拍立得立刻看到成像，卻不想被「底片到底會不會停產」的恐懼威脅的朋友，可以考慮。
every year for christmas, i give my coworkers little treat bags instead of xmas cards cause i think cards are unappreciated anyways. this year, i decided to make fudge, cookies, and dipped oreos, instead of just dipped oreos like the other years:
www.flickr.com/photos/scuzzi/38771244/in/set-1753036/
www.flickr.com/photos/scuzzi/38771187/in/set-1753036/
www.flickr.com/photos/scuzzi/79207355/in/set-1753036/
www.flickr.com/photos/scuzzi/79207464/in/set-1753036/
Mother's Fudge
Courtesy of Robbin Gourley's Sugar Pie and Jelly Roll (Algonquin, 2000)
3 cups sugar
1/2 cup butter
1 cup whole milk
Dash of salt
4 ounces unsweetened chocolate
1 teaspoon vanilla extract
1 cup chopped pecans or walnuts (i used andes mint chips for this version)
Butter an 8 x 8-inch pan. Combine sugar, butter, milk, salt, and chocolate in medium saucepan. Stirring constantly, cook over medium heat until all ingredients melt and come to a boil. Do not scrape down the sides of the pan. Lower heat, insert candy thermometer, and let boil slowly without stirring for about 10 minutes or until soft ball forms when dropped in a cup of cold water (238 degrees F on a candy thermometer). Remove pan from heat and cool. Add vanilla. Beat steadily until fudge loses its gloss. Add nuts. Pour into pan. Cool for 20 minutes and cut into squares. Store in airtight container or wrap in tinfoil.
recipe for fudge from here:
www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_1367...
It was actually sunny for a bit today about feel like the first time in weeks so i thought i'd make ice cream.
75g sugar
500 ml milk
4 egg yokes
500ml whipping cream
bunch of mint (fresh as you can get)
1 vanilla pod
1 slug of bourbon
100g of melted dark chocolate
ice cream maker machine
Start of by making a normal ice cream custard.
Heat the milk, half the sugar and the split vanilla pod in a pan, turn it off and leave to cool before it boils.
Blend most of your mint leafs with some bourbon until you have a green mushy paste.
Whisk the egg yokes and the rest of the sugar together till its pale.
Slowly pour the milk into the egg whisking as you do..
Add 3 springs of mint to the mixture.
Pour into a bowl and heat over a pan of water gently stirring all the time.
When the custard has thickened or reached 84 degrees c remove from heat and cool the bowl down in a bowl of ice water.
Add the mint mush and the cream and mix well (this is where you will find out of your mint is good enough) if it is your mixture should go a nice green colour.
(you should have enough bourbon in your mush a little bit goes a long way when its frozen but if you dont think there's enough now is the time to add a bit more.. not too much!! else it will never freeze)
Let the whole mixture cool sit for half and hour to really infuse the mint flavor.
While this is happening set up your ice cream machine and get in cool.
Strain thee mixture though a sieve and pour into your machine.
I cant tell you how long for, it takes as long as it takes.
It will get really thick but not quite solid due to the alcohol
When it seems to be ready slowly drizzle in the melted chocolate, i like to do this instead of dropping in chunks, so i get fine strands of chocolate running though.. better for you teeth to bite.
Scoop out and if your really desperate eat it all instantly, if you have willpower put into the freezer for a few hours to harden up.
Serve with your last spring of mint and some chocolate dust.
This is the Mint Julep, a classic cocktail that dates back to the 18th century. It's first reference in any literature dates back to 1784 as a remedy for stomach issues. Since julep as a term describes a category of drinks, the mint juleps of the 18th and 19th century were made with other spirits like gin, genever, and brandy. It's not clear when bourbon became the favorite choice, but it was probably occurred in the early 20th century. In 1938, the Mint Julep became the official drink of the Kentucky Derby.
What separates the Mint Julep (and other juleps) is the technique. The normal paradigm goes out the window. Making a mint julep is about discernment. The quality and shape of the ice, the fragrance of the mint, how much bourbon in you can handle in one cup. A perfectly executed mint julep is a true thing of beauty, but it's incredibly easy to screw it up.
First, place several sprigs of mint (not six leaves like other recipes). I've tried and it's nearly impossible to add too much mint. Add simple syrup about a quarter to half ounce. Then gently muddle. Muddle is almost misleading word to use. It's a gentle pressing. Lift the cup to your nose and smell it between pressings. The aroma should be strong and intoxicating. If it's not there, muddle a little more or add more mint. You want to coat the sides of the cup with the syrup which will have taken on the mint's flavor.
The other big mistake often comes on this second step. The ice needs to be fresh as possible from the freezer. Don't leave it out to sweat and temper. It needs to be crushed finely for each julep made. The simplest way to do this is using a Lewis bag (a strong canvas bag) and a mallet. The Lewis bag wicks away any ice melt. Put the ice in the Lewis bag. And then, quoting Chris McMillian, the premier expert on Mint Julep, "I pound the shit out of it with [a] mallet."
The third step is easy. Fill with ice to the edge of the cup and pack it. Slowly top with bourbon. For most cups, this should be roughly three ounces. Pack more ice on top like a snow cone. Drizzle a little more simple syrup on top. Garnish with more mint by taking a few sprigs, bundle them together and give it a firm clap to release the aromas. Wedge into your "snow cone" and add a metal spoon-straw near the garnish.
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